Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.

Celebrate Earth Day with Raw "Dirt Brown"-ie Earth Truffles and a "Greener than Grass" Smoothie

Happy Earth Day!

There is no dirt or grass in either of these recipes so don't be alarmed!

However there is everything delicious... chocolate, almonds, vanilla and dates in our "Dirt Brown"-ies and bananas, calcium-rich sesame and spinach in our "Greener than Grass" Smoothie!

This smoothie is one of my all-time favorites. I love enjoying it in the evening with the calcium-rich sesame seeds and dark greens and potassium-rich banana. Sesame seeds (what tahini is made from) meld wonderful with banana and a touch of vanilla and date. It has a wonderful "earthy" flavor so I've been saving it to post for Earth Day although I usually just call it Green Sesame Banana.

Feel free to substitute any dark green for the spinach. I'd recommend kale or any other local greens (make it truly eco-friendly)! Also for a grown-up version, add 1/2 - 1 teaspoon ground Green Matcha Tea powder available from Mountain Rose Herbs.

Almonds are a great food to mix with dessert ~ they have a neutralizing effect on blood sugar spikes. They also have a natural affinity for chocolate and dates!

For another fun trick, gather twigs or straws and stick the Earth truffles on one end, making Earth Pops!

"Dirt Brown"-ie Earth Truffles
1 cup almonds
10-12 Medjool dates
3 TB coconut oil
1/3 cup cocoa powder (or more for richer browner)
1/3 vanilla bean (these are still on sale on amazon)
Pinch of salt
1. Add dates and almonds to food processor. Process until coarsely chopped.
2. Add remaining ingredients and process until ball starts to form like dough.
3. Shape into round "Earth" shapes. Refrigerate.

"Greener than Grass" Smoothie
1 frozen banana
1 cup unsweetened non-dairy milk of choice
2 Medjool dates
1/4 cup sesame seeds
Large Handful of Baby Spinach (or other green)
1/2 tsp vanilla extract or seeds from 1/3 of a vanilla bean

1. Blend all ingredients in a high-speed blender until smooth.


How are you celebrating Earth Day? And are there any gardening books you enjoy?

In the spirit of Earth Day, I've downloaded these two books to enjoy:

 
The Dirt-Cheap Green Thumb: 400 Thrifty Tips for Saving Money, Time, and Resources as You Garden
and
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps

Maple Almond Shortbread Cookies

These cookies are great with a cup of tea and a good book or conversation and guests - that's precisely why I made these. We were having guests over and the majority of our friends or family do not eat specifically gluten or dairy free (Witty Husband doesn't either). What's great about these cookies, is that one can't tell it's gluten free. Oats are a great introductory grain for those eating gluten free (just make sure they are certified if truly sensitive). They have a hearty, familar taste that everyone can enjoy. Pleasing to a diverse crowd! Plus they are dairy, gluten, soy and egg free along with being vegan. Proves you can have your cookies and share them too!

Also, they remind me a little of cinnamon graham crackers. These would be perfect for campfire smores with our marshmallow root marshmallows! I was wishing I had some marshmallows made so I could toast it in the oven then make a smore sandwich with these cookies and some chocolate. Goodness gracious!!!

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Maple Almond Shortbread Cookies
1 1/2 cup oats (gluten-free certified if sensitive)
2 Tb flaxseeds
1/2 cup sorghum flour *see notes below for replacement
1/2 tsp fine sea salt (don't add if there is salt added to nut butter)
1 tsp cinnamon powder

1/2 c maple syrup
3/4 cup almond butter
1/4 cup coconut oil, melted
1 tsp vanilla

1-2 TB evaporated cane sugar or coconut sugar to sprinkle on top *optional*

1. Grind flaxseeds and oats in a coffee grinder, blender, or food processor.
2. Combine dry ingredients. Combine wet ingredients in seperate bowl. Combine the wet into the dry, smooth with spatula until completely incorporated.
3. Roll into parchment paper to make a tube and refridgerate for 1 hour or overnight.
4. Preheat oven to 350. Remove tube of dough from fridge and parchment paper. Using sharp knife cut 1/3 inch slices and place on stoneware or parchment lined tray. Sprinkle with pinch of sugar.
5. Bake 15-18 minutes. Remove from oven and let completely cool before eating (they will be super crumbly if not cool).

Enjoy!

*Sorghum flour replacers - millet or rice flour will work just fine here.

Cinnamon Curry Almonds (In slow cooker) for the Holidays

These flavors has been ocuppying my mind lately. It kept calling for me to try it...

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Spicy Saigon Cinnamon combined with the rich depth of curry and coarse sea salt plus with a little sweetener, shredded coconut, and calcium-rich sesame seeds. The seeds, honey and coconut flakes create a crunchy exterior which pairs lovely with the toasty almonds. It reminds me a little of brown sugar almonds but without all the sugar and fat.

These almonds would be wonderful with dried cranberries and dark chocolate. And tied in some lovely clear bags or jars, they make a tasty gift.

Trying this in my slow cooker was not an original idea. After dreaming of these almonds, I saw this recipe on pinterest over at Detrimental Beauty and I knew I had try my hand at using the crock pot for toasting nuts. Her recipe looks equally delicious so go give it a look.

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Cinnamon Curry Almonds with Coconut and Sesame Seeds
3 cups almonds
3/4 cup shredded coconut
1/4 cup sesame seeds
4 tsp curry powder of your choice
2 tsp course sea salt
2 TB Saigon cinnamon
1/2 cup liquid sweetener (I used 1/4 honey and 1/4 cup maple syrup)
2 TB coconut oil

Optional add-ins (add after everything has cooked):
Chocolate Chips or Chopped Dark Chocolate
Dried Cranberries
Dried Mango
Popped Popcorn

Directions:
1. Add all ingredients to the slow cooker. Turn on low for two hours, stirring every 30 minutes.
2. Remove from crockpot and spread across parchment paper to cool.
3. Store in glass jars or pretty baggies and gift or enjoy yourself!

Chai Spiced Banana Breakfast Cake

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This week has been a whirlwind. Big Blue Eyes got sick - Witty Husband and I working hard to make her feel better and not get sick ourselves, and we're preparing for a memorial this weekend. To top it all off, I was finishing a slideshow for the memorial and my computer got sick... Yeah, that's right. A virus. Then I messed up lunch and dinner... Originally this post was about quinoa but I screwed that up. I mean, come on, who messes up quinoa? I do, apparently.... oh and I broke my favorite photographing dish this week. Boo.

Finally I dropped everything and I called my momma. (Because we all need a shoulder to cry on once in a while).

"Hi Mom. How are you?" Trying not to whimper.

Her reply, "Good. How are you?"

Then I just broke down, "I had an awful day. I need a pep talk."

...And thank the Lord for my Mom! It feels so good to be able to call her whenever and have her listen, sympathize, and then remind and redirect. And that's exactly what I needed. I could have done it myself but sometimes it helps to vent all that bad energy out to someone who can help redirect us.

Some advice from my mom to you all - "You're brilliant!"

You're Brilliant! All of you... so beautifully and brilliantly made by your Creator.

Thank the Lord that He created Mommas! Because that was brilliant.

So after a full day of hair-pulling and heart-clenching, my computer is fine. No files were damaged. Thankfully I caught it early otherwise this blog might be going post-less for a long, long time.

Finally for all those waiting, here is the recipe... Thank the Lord again for Moms and this delicious cake after an awful, terrible, horrible no-good day.

Big Blue Eyes and I ate half of this last night then danced all over. It was a wonderful, brilliant, and beautiful end to our otherwise terrible day.

This Chai Spiced Banana Breakfast Cake is dense - just the way I like banana bread. It is completely sweetened with bananas and is wonderful with a spread of coconut oil or butter of your choice. It's gluten-free, dairy-free, egg-free, sugar-free, and soy-free along with being vegan!

A reader asked me recently about baking without eggs. I love farm fresh eggs but I understand that some people choose not to eat them and some actually can't. In this delicious breakfast cake, we use bananas and flaxseeds so there is no need for eggs. I found a great chart on substitutes for egg-less baking on pinterest if you are interested in baking more without eggs. We also have a few other egg-less baked good recipes here on Sweet Roots, inluding Pecan Gingersnaps and Mini Spiced Pumpkin Whoopies.

And this cake ends our Chai Journey Week. If you missed out, check out Chai Tea Oatmeal and Pumpkin Cookies with Chai Glaze from Dandelions on the Wall and Chai Spiced Espresso from Alisa's Garden. Here on Sweet Roots, we posted chai spiced elderberry cobbler and pumpkin chai lattes.

For the spices, you can choose to add whichever you like. I included most of the spices from my chai concentrate. Cardamom is super strong so I use just a pinch. Aside from the spices, this cake is only seven ingredients! And it's super easy to make.

I hope this brightens your day as much as it did mine!

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Chai Spiced Breakfast Cake
3 ripe bananas
1/4 c boiling water
3 Tb ground flaxseeds

1/4 cup millet flour
3/4 cup almond meal
3/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp ground clove
1/4 tsp freshly ground clove
1/4 tsp ginger
Pinch of Cardamom

1. Grind flaxseeds. Combine with boiling water, whisking to prevent clumps.
2. Mash bananas and combine with flaxseeds.
3. Combine dry ingredients in seperate bowl. Then combine wet into the dry ingredients.
4. Bake in a 350 preheated oven in a greased 8" cake pan for 40 minutes. Let cool 10 minutes then invert onto a plate and serve.

Additional Add-Ins
Chocolate Chips or chopped chocolate
Craisins
Chopped Nuts or Dates

Would be great with Creamy Vanilla Date Frosting!

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate (dairy free, gluten free, soy free, and vegan optional)

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Today's cheesecake-like dessert is part of a series of Marshmallow Root Recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

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And now on to the recipe....

Cashew/Coconut Cheesecakes were a staple the last two summers. Full of healthy fats and good protein, they were perfect for a light dessert or a decandent breakfast. I decided to take them one step further and make a Smores Tart with a Graham-like crust and Marshmallow Root Cream filling topped with a Chocolate Sauce.

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate Sauce
Crust
1 c almonds
1/2 c pecans
1 c dates
1/4 c coconut oil

Chocolate Sauce
3 T raw honey or agave
1/2 c raw cacao
4 T coconut oil

Marshmallow Root Cream
1/2 c cashews (preferably soaked and drained)
Meat & 1 c water from young Thai coconut*
1/4 c sweetener (I used raw honey, if you are vegan use agave)
3 T marshmallow root powder
Pinch of salt
Splash of Lemon Juice


1.  For the marshmallow root cream, blend together all ingredients on high speed until completely incorporated (takes about one minute in a vita-mix). Pour into pan or tarts crusts. Refridgerate for at least an hour or overnight. The longer it sets - the thicker it will be.

2. For the crust, pulse ingredients in a food processor until texture becomes like gritty sand.
Press the mixture into individual tart pans or a 9x13 pan if you like.

3. For the Chocolate Sauce, melt coconut oil in double boiler (if not already liquified). Combine with honey and cacao. (You can thin this with non-dairy milk if you prefer but I like mine to solidify after I pour it). Drizzle on tarts. Serve or keep refridgerated!